Thursday, August 10, 2006

Pachi Pulusu - Raw Rasam

This is a traditional Andhra recipe from my hubby's hometown. I first had a taste of this recipe after marriage and the tanginess of the tamarind, the heat of the chillies and the crispiness of the onions bowled me over. It's very simple to prepare, it took me hardly 10 minutes to put it together. It can be had with rice or by itself as a soup or rasam.

19 comments
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Thanks to your Mom in law for inventing such delicious recipes..Something similar is done in my home town of pune but we also use the water in which chana daal was boiled for puran poli, and add jaggery and tamarind and seasoning. But yours looks really ymmy and can be served hot or cold.

thanks for your compliment.I have just seen your site for first time.Most of your recipes are similar to the one which i prepare at home.This pachi pulusu is also same one.I love this.All photographs are awesome.

this sounds very much like what my dad used to make at home except for the coconut that we add and the jaggery that we dont add!...we call it puliyum mulakum chalichathu...I have just posted it...tracked back u'r blog nw thro' one of u'r comments..Hw cultures overlap!!

I love this for its simplicity of making & complexity of flavors & textures. To this amount, I add aboit 1/2 each of rosted peanut powder, phutnal pappu powder & roasted tilpowder. That gives it a little more body, flavor & texture. I don't like raw onions. & eat them only in pachchi pulsu. Thanks for the post

Peddamma in my neighborhood in Secunderabad used to make this masala laddus, where she used to grind onion, kothmir, & I don't know what all spiced to a coarse paste, form it intu laddus & dry it in the sun for several days, compressing them every day as the dried, thill they were totally dry. Then she used to crush one of them into the dal she was cooking. was the most amazing taste & flavor I've ever eaten. Can you please post that recipe if you know or can find it? I will be sooo grateful if you could.